Matcha Coffee Pudding

The recipe is made by Sora N., d:matcha Confectionery Assistant

Ingredients: 

(For 4 servings in 8 cm pudding jars)

  • Whole eggs (Medium) - 2
  • Granulated sugar - 40g
  • Milk - 200g
  • Heavy cream - 50g
  • Coffee - 2 tablespoons (about 20g)
  • Matcha - 9g

Preparation:

  • Bring the eggs to room temperature.
  • Prepare a deep pot that can fit the pudding jars.

Instructions:

  1. Crack the eggs into two separate bowls and mix in 20g of granulated sugar into each bowl.
    • Tip: Mix without whisking by keeping the whisk in contact with the bottom of the bowl. The egg mixture should flow smoothly when lifted by the whisk.
  2. Warm the milk and heavy cream in a pot.
    • Tip: Heat just before boiling. If it does boil, cool it slightly in the fridge. The target temperature is 70-80°C.
  3. Add the warmed milk and cream to the egg mixtures. Then, add the coffee to one mixture and the matcha to the other.
    • Coffee mixture: 110g milk and cream + 20g coffee.
    • Matcha mixture: 140g milk and cream + 9g matcha.
    • Tip: When mixing matcha, add a small amount of warm milk to the matcha before combining with the egg mixture for a smooth blend.
  4. Strain the mixtures into easy-to-pour cups.
    • Tip: Straining helps achieve a smoother texture.
  5. First, pour the coffee mixture into the containers, filling them halfway. Steam bake at 150°C for about 20 minutes.
    • Tip: The water bath should reach about halfway up the container. You don’t need to cover it with aluminium foil. The pudding is ready when the surface has set enough that the matcha layer won’t mix in when poured.
  6. Next, pour in the matcha mixture (refer to the photos for quantity) and steam bake.
    • Tip: The water bath should reach the level of the matcha mixture. Bake at 140°C for about 23 minutes, covering with aluminium foil. It’s done when a toothpick inserted comes out clean.
    • Caution: Be careful when removing the jars from the pot.
  7. Done! Immediately cool the pudding in ice water.
    • It’s delicious when chilled, but it tastes even better after resting in the fridge overnight. You can also make this with gelatin, but I prefer baked pudding, so I used this method. If you use gelatin, add about 3g to each mixture and chill in the fridge until set. When serving, try topping with whipped cream or coffee syrup! Thank you for reading to the end!!
Matcha Coffee Pudding